This delicious root vegetable soup is perfect for a cold day. Its velvety texture, warmth from aromatic spices, and a dollop of minted yogurt create a harmonious blend of flavors. The preparation is straightforward, resulting in a dish that is both easy to make and deeply gratifying.
Ingredients
- 1 large sweet potato, cut into 1-inch pieces
- 1 large yellow potato, cut into 1-inch pieces
- 3 small carrots, peeled and cut into ½-inch rounds
- 2 small parsnips, peeled and cut into ½-inch rounds
- 1 large yellow onion, peeled and quartered
- 5 large garlic cloves, unpeeled
- 4 tbsp extra-virgin olive oil
- ½ tsp cinnamon
- ½ tsp allspice
- ½ tsp cumin
- ¼ tsp black pepper
- 1 tsp salt, divided
- 5 cups vegetable or chicken broth, plus up to 1 cup more as needed
- ¼ cup 35% cream
Minted yogurt:
- 1 cup whole-milk yogurt
- 1½ tsp dried mint
- â…› tsp salt
Preparation
Preheat the oven to 400°F and position the rack in the middle.
On a large sheet pan lined with parchment paper, arrange sweet potato, yellow potato, carrots, parsnips, onion, and garlic cloves. Drizzle with olive oil, sprinkle with cinnamon, allspice, cumin, black pepper, and ½ teaspoon of salt, and toss to coat the vegetables evenly.
Roast until the vegetables are tender, golden, and slightly charred, for about 30 to 40 minutes.
Transfer the roasted vegetables and onion to a blender, squeeze the garlic cloves out of their skins into the blender, discard the husks, add broth, and blend on high speed until smooth, for at least 1 minute. (Depending on the blender size, you may need to work in batches or use an immersion blender in a pot.)
Pour the blended soup into a medium pot over medium heat, add cream and the remaining ½ teaspoon salt, and mix well. Adjust the soup’s thickness by adding up to 1 more cup of broth if desired.
Meanwhile, combine yogurt, dried mint, and salt in a small bowl.
Serve the soup in bowls, top with minted yogurt, and enjoy with bread.
Serves 4
Created in partnership with CBC Creator Network.
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